How To Make the Ultimate Classic Caesar Salad

A phenomenal classic Caesar salad is sort of like a unicorn — they are both rare and elusive, some doubt that either exists — but a really good Caesar salad is much easier to find than a unicorn. The tools and ingredients needed to make an exceptional Caesar salad can be found in almost every kitchen, and the techniques are essentials every cook should know.

Make the Best Croutons

Stovetop croutons are the best croutons for Caesar-salad making. Nothing against store-bought croutons, it’s just that stovetop croutons made from leftover bread are infinitely more tasty and easily customizable. Plus, they only take about 10 minutes to toast up and don’t require heating up the oven. Croutons for Caesar salad can be made up to a few days in advance and stored in an airtight container at room temperature.

Make the Best Dressing

Caesar salad is all about that classic creamy dressing. The dressing should have plenty of garlic and Parmesan cheese, a bit of briny anchovies, and lots of black pepper. This classic uses raw egg yolks to build a creamy emulsion without any cream. Use pasteurized egg yolks if you are feeding this salad to the very young or elderly, or feel uncomfortable with raw egg yolks.

Cut the Romaine!

This is may cause some controversy, but the best Caesar salad has cut (not torn) romaine lettuce. Cutting the lettuce keeps it colder than man-handling it does, plus it guarantees uniform pieces of lettuce that are easy to eat. Cut the romaine into bite-sized pieces and wash under cool running water before drying throughly (a salad spinner is best, but laying on paper towels and patting dry works too). Wet lettuce prevents the dressing from coating the lettuce well.

Assembly Is Key

Assembly is a small step in success to the ultimate Caesar salad. Toss the romaine with the dressing first, and then add the croutons and toss again. Add some shaved Parmesan for both garnish and seasoning — Parmesan is salty, so taste and adjust seasoning after adding the cheese. Serve the salad as soon as possible after assembly. After all, crisp (not wilted) romaine is one of the hallmarks of an exceptional Caesar salad.

Make the croutons. Heat the oil in a large skillet or frying pan over medium-high heat until shimmering. Add the bread cubes to the pan, sprinkle with the salt, toss to coat with the oil, and arrange in a single layer. Toast the bread, tossing every minute or so, until the bread cubes are golden-brown on all sides, about 5 minutes total. Remove the pan from the heat. Cool completely.

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Make an anchovy-garlic paste. Chop the anchovies and garlic together until the mixture is mostly smooth and paste-like; set aside.

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Make the dressing base. Whisk the egg yolks in a medium bowl until smooth. Whisk in the mustard until just combined. Whisk in the anchovy-garlic mixture. While whisking, pour in the lemon juice, then whisk until smooth.

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Whisk in the oils. While whisking, pour in the olive oil to create a thick emulsion. Once all of the olive oil is added, whisk for another minute to thicken. Continue whisking and slowly pour in the vegetable oil. Again, once all of the vegetable oil is added, whisk for another minute to thicken. Whisk in the Parmesan cheese. Taste and season with black pepper as needed.

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Prepare the romaine. Cut the romaine into bite-sized pieces and rinse under cool running water. Salad spin to dry or spread the romaine out onto a clean kitchen towel and pat dry.

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Toss and serve. Place the romaine in a large bowl, add half of the dressing, and toss to combine. Add the croutons and toss again. Add some shaved Parmesan for both garnish and seasoning — Parmesan is salty, so taste and adjust the seasoning with pepper or more dressing as needed after adding the cheese. Serve immediately.

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I made this!

8 Ratings

How To Make the Ultimate Classic Caesar Salad

Serves6 to 8

Ingredients

For the croutons:

2 tablespoons

olive oil

3 cups

day-old bread cubes (about 1 inch)

1 teaspoon

kosher salt

For the dressing:

1

(2-ounce) can oil-packed anchovy fillets, drained

2 cloves

garlic, coarsely chopped

3

large egg yolks

1 teaspoon

Dijon mustard

2 tablespoons

freshly squeezed lemon juice

2 tablespoons

olive oil

1/2 cup

vegetable oil

2 tablespoons

finely grated Parmesan cheese

Freshly ground black pepper

For the salad:

3

medium hearts romaine lettuce (about 1 1/2 pounds total)

4 ounces

Parmesan cheese, shaved with a vegetable peeler

Equipment

Vegetable peeler

Cutting board

Large skillet or frying pan

Medium bowl

Whisk

Measuring cups and spoons

Instructions

Make the croutons. Heat the oil in a large skillet or frying pan over medium-high heat until shimmering. Add the bread cubes to the pan, sprinkle with the salt, toss to coat with the oil, and arrange in a single layer. Toast the bread, tossing every minute or so, until the bread cubes are golden-brown on all sides, about 5 minutes total. Remove the pan from the heat. Cool completely.

Make an anchovy-garlic paste. Chop the anchovies and garlic together until the mixture is mostly smooth and paste-like; set aside.

Make the dressing base. Whisk the egg yolks in a medium bowl until smooth. Whisk in the mustard until just combined. Whisk in the anchovy-garlic mixture. While whisking, pour in the lemon juice, then whisk until smooth.

Whisk in the oils. While whisking, pour in the olive oil to create a thick emulsion. Once all of the olive oil is added, whisk for another minute to thicken. Continue whisking and slowly pour in the vegetable oil. Again, once all of the vegetable oil is added, whisk for another minute to thicken. Whisk in the Parmesan cheese. Taste and season with black pepper as needed.

Prepare the romaine. Cut the romaine into bite-sized pieces and rinse under cool running water. Salad spin to dry or spread the romaine out onto a clean kitchen towel and pat dry.

Toss and serve. Place the romaine in a large bowl, add half of the dressing, and toss to combine. Add the croutons and toss again. Add some shaved Parmesan for both garnish and seasoning — Parmesan is salty, so taste and adjust the seasoning with pepper or more dressing as needed after adding the cheese. Serve immediately.

Recipe Notes

Make ahead: The croutons can be made a few days in advance and stored in an airtight container at room temperature.

Storage: Store leftover croutons in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months. Leftover dressing can be stored in the refrigerator for 1 day.